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About
| This kale and quinoa salad, with satay-esque dressing, comes from Melissa of The Refill Barn in Radwinter, Essex. This salad is perfect for a quick and filling meal. Melissa served hers with some leftover pizza dough with olive oil, za'atar and some perello olives. |
Made with our Organic Wholegrain White British Quinoa, this salad would be equally delicious with red, black or mixed quinoa... or even smoked quinoa!
The Refill Barn is a zero-waste shop in Radwinter set up by Melissa and Sam after the pandemic, on a mission to reduce waste and be kinder to the planet. We're delighted that they stock several of our pulses and grains and really enjoy seeing what they make with them on their Instagram.
Serves 4
Ingredients
Dressing:
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Method
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Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.
This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
